Breton Apple Pie with Almond Sands Dough, Frangipane and Vanilla Sauce

A Breton apple pie with almond sand dough as a base, filled with a rich frangipane and topped with crisp apple fries and vanilla sauce. Final touch – raftisnow and pistachios.
Total Time: 2 hours 30 minutes
Course: Dessert
Cuisine: Belgian, French
Keyword: almond batter, Frangipane, pie
Servings: 2 cakes
Calories: 550kcal

Materiaal

Ingredients
 

Almond sand dough

Frangipane stuffing

Topping

  • 2 apples (cut into French fries)

Vanilla Sauce

Finish

Instructions

The almond sand dough

  • Mix the butter and sugar until creamy.
  • Add the eggs one at a time and mix well.
  • Add the flour, almond powder, salt and vanilla and knead into a cohesive dough.
  • Press the dough flat and wrap the dough in plastic wrap and let rest in the refrigerator for at least 30 minutes.

The frangipane filling

  • Beat the softened butter and sugar until fluffy.
  • Add the egg and beat well.
  • Then add the almond powder, flour and a few drops of almond extract.
  • Mix until smooth.

Prepare the vanilla sauce

  • Melt the butter in a saucepan over low heat. The butter should not fry.
  • Beat the eggs in a separate bowl.
  • Mix in the vanilla pudding powder and sugar.
  • Add the mixture to the butter and thicken, stirring, to form a creamy sauce.
  • Let cool briefly.

Apple Fries,

  • Peel the apple
  • Remove the core
  • Cut the apple into two equal parts.
  • Cut the apple into fine slices, hold them together, turn over and cut small fries.
  • Put everything together in a bowl and use your hands to loosen the apple fries.
    Appelfrietjes losmaken

Composing the cake

  • Preheat the oven: Preheat the oven to 180°C.
  • Line a baking sheet with baking paper and place the greased cake pan on top.
  • Roll out the almond-sand dough to a thickness of about 4 mm and line a greased cake pan. Press around the edge well ana. Let hang over the ring for about 5 minutes, only then remove the excess.
  • Prick holes in the bottom with a fork.
  • Spread the frangipane filling evenly over the bottom.
    Frangipanebeslag gespoten op amandelzanddeeg
  • Spread the apple fries over the frangipane filling.
    Appelfrietjes verspreid over de taart
  • Then pour the slightly warm vanilla sauce over the apple fries.
    Vanillesaus gieten over amandelzanddeeg met frangipane en appelfrietjes
  • Attention, not too much because this will otherwise overflow during baking.

Bake the cake

  • Bake the pie for about 35 minutes in the preheated oven, or until the top is nicely golden brown and the apples are lightly caramelized.
    Gebakken bretoense appeltaart ontdoen van de taartring

Finish

  • Remove the baking ring and let the cake cool
    Gebakken bretoense appeltaart ontdoen van de taartring 2
  • Smear the cake with a jelly.
    Gebakken bretoense appeltaart bestrijken met neutrale
  • Finish the edge with some raftisnow
  • Place some crumbled pistachios in the center

Voedingswaarden

Calories: 550kcal

Source and inspiration : CVO Ghent – fat and cooking dough course

Tips

  • Make sure the baking sheet has edges, such that any over-added vanilla sauce stays on the baking sheet.
  • Let the cake cool considerably before adding the jelly and raftisnow.
  • Fan of cinnamon? Brush the apples with some cinnamon powder.
    You can substitute almond shavings for the pistachios.

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